It would be nice if just once you could come up with something that at
least relates to the topic in some manner
Just sayin’

On Thu, Apr 18, 2019 at 9:59 PM John <jsessoms...@nc.rr.com> wrote:

> On 4/18/2019 02:10:51, Alan C wrote:
> > Having read all the other comments, I find myself wondering if
> barbecuing
> > (Braaing) is an Art or a Science!
> >
> > Alan C
> >
> > On 18-Apr-19 03:10 AM, William Robb wrote:
> >> Well barbecue, to be more precise. My lovely wife bought us a Louisiana
> >> Grill smoker style barbecue for our anniversary. I’ve been having a
> grand
> >> time smoking everything from avocado to zucchini. I want to do ribs on
> >> Friday. I just know we have some foodies out there who will have
> wonderful
> >> recipes to share.
> >> Please bring them on....
> >>
> >> Thanks
> >>
> >> Bill
> >
> >
>
>
> Eastern North Carolina Barbecue - FWIW the quality of restaurant barbecue
> is
> inversely proportional to the distance from Wilson, North Carolina. Served
> with
> slaw, hush puppies and sweet tea. Forget about that Lexington BBQ crap,
> they use
> tomatoes in their sauce.
>
>
> Take a pig
> Split it in half
> Slow cook over a Hickory WOOD fire (coals in a pit is best) for 6 - 8
> hours
> until the meat just falls right off the bone.
> Chop it up and serve with Barbecue Sauce.
>
> Barbecue Sauce:
> Vinegar
> Black Pepper
> Salt
> [SECRET] ingredients that ain't tomatoes (mostly other peppers).
>
> Slaw:
> 1       Medium head of cabbage
> 1-1/2   cup Mayonnaise
> 3/4     cup chopped Mount Olive sweet pickles
> 1/2     cup chopped celery
> 1/2     cup white vinegar
> 1/4     cup sugar
> 1-1/2   teaspoon salt
> 1/4     teaspoon freshly ground black pepper
>
> Cut cabbage in half & grate fine
> In a large mixing bowl combine cabbage, mayonnaise, sweet pickles, chopped
> celery, vinegar, sugar, salt with fresh ground black pepper. Mix
> thoroughly.
> Chill for at least one hour
>
> Makes approximately 15 servings - gonna need at least 5 batches.
>
> Hush puppies:
> 1       cup yellow cornmeal
> 1       cup self-rising white cornmeal mix
> 1       cup self-rising flour
> 3/4     cup sweet onion - finely diced
> 2       Tbsp sugar
> 1       Tbsp salt
> 1       large egg, lightly beaten
> 1       cup buttermilk
> 1/4     cup whole milk
> 1/4     cup water
> 1/4     cup melted butter
>
> vegetable oil for frying
>
> Whisk dry ingredients in a large bowl. Combine wet ingredients in a small
> bowl.
> Stir wet ingredients into the dry until combined and let batter sit for 10
> minutes.
> Heat 2 - 3 inches vegetable oil to 350° (F) in a cast iron pot.
> Drop heaping Tablespoons of batter, 6 - 8 at a time, into the hot oil and
> fry
> until golden brown (about 1 to 2 minutes per side). Drain on a towel lined
> plate.
>
> Makes about 30 hush puppies (~ 10 servings) - gonna need at least 5 batches
>
>
> Sweet tea:
> 6               regular tea bags
> 1/8             teaspoon baking soda
> 2               cups boiling water
> 1-1/2 to 2      cups sugar
> 6               cups cold water
>
> Place tea bags in large Pyrex measuring cup with baking soda. Add boiling
> water
> Cover and let steep for 15 minutes
> Take out the tea bags DO NOT SQUEEZE
> Pour tea mixture into 2-quart pitcher; stir in sugar until dissolved
> Add cold water
> Let cool, then chill in refrigerator. Serve over ice.
>
> Makes a half gallon of Sweet Ice Tea - gonna need at least 5 gallons
>
> Invite 50 - 100 of your best friends (depending on size of that pig) to
> partake
> in "pickin' the pig".
>
> Kick back & relax.
>
>
>
>
> --
> Science - Questions we may never find answers for.
> Religion - Answers we must never question.
>
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